The best part of this no-fuss recipe is that you can execute it while multitasking, whether it’s laundry or putting finishing touches on your PPT, it doesn’t require all your attention except for one (super) critical minute when the bananas are done roasting. The only slight change I made to this recipe is adding cinnamon. I tried holding back but my hands were not listening to my head. Fair enough, just a touch of the warm spice kicked up the flavors a whole notch. Feel free to skip it if you’re allergic or not a big fan.

Coming to that critical minute: after the bananas are roasted, do not wait for it to cool down because the caramel will thicken, turn brittle, stick to the pan, and become difficult to blend. But all is not lost if it has reached this point… just add another tablespoon of butter to the bananas and stick it back into the oven once again till the sugar caramelizes and becomes liquid. After blending, you could use a strainer to avoid any solidified caramel pieces.

The original recipe says it yields a quart but it turned out to be 2 to 2 1/2 cups for me. It’s likely that the mixture will not thicken before it goes into your ice cream maker but if it does, you could use a whip to thin it. I recommend not skipping the lemon juice as you need something to cut the sugar.

I tried the ice cream as soon as it was done, even before I transferred it to my container. Now you know how excited I am to be using my newest kitchen gadget! Unfortunately, it turned out a little too sweet. I considered making a note to cut down the sugar but the batch – when I served it with fudgy mocha brownies (with which they paired perfectly) – was frozen evenly and didn’t taste all that sweet the next morning.

Slice the bananas into 1/ 2-inch(2-cm) pieces and toss them with the brown sugar, cinnamon and butter in a 2-quart (2-liter) baking dish. Bake for 40 minutes, stirring just once during baking, until the bananas are browned and cooked through

Scrape the bananas and the thick syrup in the baking dish into a blender or food processor.

This is a wonderful idea for ice cream, and so different! I’ll bet it’s super tasty. We’re having an “Ice Cream Freeze Off” at work (several co-workers have been bragging about how good their homemade ice cream tastes). I’m sure I will win with this recipe!

This makes me think of a dessert we had at Max Brenner’s Chocolate by the Bald Man in New York City – caramel banana cinnamon egg rolls with caramel dipping sauce. I really feel like this would simply be the ice cream version. Oooh, and if you fried up some egg roll papers and broke them up into the ice cream… yum!

Oh what a luscious ice cream! I LOVE roasting bananas (I found out accidentally when my bananas weren’t ripe enough for a recipe and I needed to soften them up!) But I can only imagine how yummy this is…caramely bananas in a cool creamy dessert with just a touch of warmth from the cinnamon! Perfect! : )

Just imagining this ice cream flavor make my mouth water. It’s time to take my ice cream maker out from the storage! I’d never thought of “roasting” ingredients for “ice”cream. It’s kinda funny but I know it tastes so good after roasting them. Can’t wait to try this!

Wow! I do eat banana ice cream once in a while (paired with a scoop of chocolate of course) but the ROASTING of the bananas has me nabbed here big time! I’ll bet that changes the flavor in a fabulous way! Great recipe!!

Great minds think a like! I think today is a banana kind of day! It’s 5:30am and I already saw like 5 banana posts! I love it!!! I am going to invest in an ice cream maker this weekend!!! Your ice cream looks amazing!! I want a bowl of your ice cream right now!! Yum!!

Funny how you notice a recipe even more when it is blogged about. I have David’s book but do not remember this recipe. It does have a delicious flavor combination and the presentation is stunning. Great frozen treat! I need to break out that book and take another look.

uh-oh..with all these delish ice-cream recipes u’ve been coming with lately…your new ice-cream machine is making me wanna go and buy one for myself!!! and that is just not good news for the weighing scales that are already groaning!!!

Anu I just love this recipe. I’m seriously contemplating buying myself an ice-cream maker. Like seriously. I saw one yesterday, on sale. You roasted the bananas and now I have to make this here ice-cream :-)

Wow this sounds incredible. I love sweet things but by roasting the bananas it causes them to get sweeter. I would think you could leave out the 2 tbsp. of sugar and that alone would cut the sweetness. That said, I’m going to try it this way. I have been making lots of ice cream lately with our weather having been so warm, of course today it’s 50 and raining. Can’t wait to try this and maybe even add a bit of coconut to it. Oh YUM!

Hi Anuradha,
This ice cream sounds like a dream . Roasting the bananas and the brown sugar, adding cinnamon to it is incredible. I have get my ice cream maker out and make this one for sure.
DELICIOUS!!!

This is an interesting method girlie. I like the channelization going. Real nice and no eggs too. Love banana ice cream so much and my freezer is so depleted nothing in site no sorbet ice cream or anything. The situation got to be remedied STAT!

When we moved into our new home, the previous owner had passed away and the family left a few items behind that they didn’t want. One of them was an ice cream maker. I haven’t tried it yet, but I think I’ll take it out and give this a try. I love the cinnamon addition!

Oh my yum! I made ice cream or sherbet for the first time in years this week. It was fun, I forgot how much fun it is to create the homemade stuff. This flavor combination sounds delicious. I will be bookmarking this for later.